Barbadian-style Braised Goat

Ingredients

In this adaptation of the Portuguese dish Chanfana to Barbadian cuisine, we incorporate the vibrant flavors and spices commonly found in Barbadian cooking. The original dish is traditionally made with red wine, but in this Barbadian-style recipe, we use a combination of local herbs and spices to enhance the flavor profile. Additionally, we serve the braised goat with rice and peas, a staple in Barbadian cuisine, to add a unique twist to the dish. We alse have the original recipe for Chanfana, so you can check it out.

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) cooked pigeon peas 1 cup (200g) cooked pigeon peas
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the goat meat to the pot and brown it on all sides.
3. 3.
   Stir in the thyme leaves, ground allspice, bay leaves, salt, and black pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the beef broth and coconut milk, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the goat meat is tender.
5. 5.
   Once the meat is tender, stir in the cooked pigeon peas and simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Barbadian-style Braised Goat over a bed of cooked rice and peas.

Treat your ingredients with care...

• Goat meat — For the most tender results, choose bone-in goat meat and allow it to simmer slowly over low heat until it becomes fork-tender.
• Thyme leaves — Fresh thyme leaves provide the best flavor, but you can substitute with dried thyme if needed. Use half the amount if using dried thyme.
• Pigeon peas — If you can't find cooked pigeon peas, you can substitute with cooked black-eyed peas or kidney beans.

Tips & Tricks

• For an extra kick of heat, add a diced scotch bonnet pepper to the pot while simmering.
• Allow the dish to rest for a few minutes before serving to allow the flavors to fully develop.
• If you prefer a thicker sauce, you can remove the goat meat from the pot once it's tender and simmer the sauce over medium heat until it reaches your desired consistency.

Serving advice

Serve Barbadian-style Braised Goat with a side of cooked rice and peas. Garnish with fresh thyme leaves for an added touch of freshness.

Presentation advice

Place the tender braised goat meat on a bed of vibrant rice and peas. Drizzle some of the flavorful sauce over the meat and garnish with a sprig of fresh thyme. Serve in a colorful dish to showcase the vibrant flavors of Barbadian cuisine.